Glutinous rice cake recipe-Chinese Food-best chinese food recipes-cooking food

Glutinous rice cake

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I like this little cake of glutinous rice very much. I like something with texture. It's a little glutinous when I eat it with chewing power. Because of the stickiness of glutinous rice flour, it's inevitable to put foam and beat it. Otherwise, it can't be raised.

Cooking ingredients

glutinous rice flour:120g

Cooking Steps

Step1:This glutinous rice flour is not a water mill. It doesn't matter. I've tried both of them to make little difference.

Step2:Put the eggs in a bowl. Add sugar to prepare the whole egg.

Step3:The eggbeater hit at high speed.

Step4:It's almost like that.

Step5:Continue to play for a minute. Make the egg paste more delicate. The drop of the batter will not disappear immediately.

Step6:Put the milk and corn oil in a large bowl and stir well to emulsify.

Step7:Sift the batter into powder and mix well. It's better not to add all at once, it's easy to defoaming.

Step8:Take a small amount of batter and mix it into the oil milk mixture.

Step9:Pour it back into the basin and mix well. The movement should be light and fast.

Step10:Mixed cake past

Step11:Pour into cup mol

Step12:Preheat the oven ahead of time. I have a high temperature of 150 ℃ on the top of the oven and a low temperature of 170 ℃ on the bottom for 30 minutes. Here's the reason why the glutinous rice flour is lighter and the baking powder is added. So it's necessary to bake the glutinous rice cake. I used to heat it to 130 degrees to bake it and crack it. So don't get tangled and cracked in baking.